Potato-Spinach Casserole

Potato-Spinach Casserole Enlarge Image
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29 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
10 mins
Cook:
25 mins
Bake:
15 mins 400°F
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Potato-Spinach Casserole

Ingredients
6
large potatoes (about 3 pounds)
1
8 ounce carton dairy sour cream
1/4
cup butter or margarine
2
tablespoons snipped fresh chives or green onion tops
1/4
teaspoon pepper
1
10 ounce package frozen chopped spinach, thawed and well drained
1

Directions

  1. Peel and quarter potatoes. In covered large saucepan, cook in small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash (should have about 6 cups). Add sour cream, butter, chives, and pepper; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 2-quart casserole. Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with cheese. Makes 12 servings.

Nutrition Facts

(Potato-Spinach Casserole)
    Per serving:
  • 204 kcal cal.,
  • 11 g fat
  • (7 g sat. fat,
  • 29 mg chol.,
  • 134 mg sodium,
  • 20 g carb.,
  • 3 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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